Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, new england clam chowder. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.
New England Clam Chowder is one of the most favored of recent trending foods in the world. It is appreciated by millions daily. It is easy, it’s fast, it tastes delicious. They are nice and they look wonderful. New England Clam Chowder is something which I’ve loved my whole life.
To begin with this particular recipe, we must first prepare a few ingredients. You can have new england clam chowder using 17 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make New England Clam Chowder:
- Prepare 10 strips bacon
- Prepare 2 tablespoon butter
- Prepare 2 stalks celery chopped
- Get 1 leek fine chopped
- Prepare 1 onion finely chopped
- Make ready 3 cloves garlic minced
- Make ready 4 small russet potatoes peeled and diced
- Get 1 cup chicken broth
- Make ready 8 0z bottle clam juice
- Get 1 teaspoon salt
- Make ready 1 teaspoon fresh ground black pepper
- Take 1 tablespoon fresh thyme chopped
- Make ready 1/3 cup flour
- Prepare 2 cups half & half
- Make ready 20 oz canned whole clams drained *give or take based on can
- Get leaf Bay
- Prepare Chopped green onion or chives for garnish
Instructions to make New England Clam Chowder:
- In a Dutch oven, cook bacon over medium heat until crisp. ** I baked mine on a baking sheet in a 350 degree oven until crispy and transferred drippings to pot
- Remove bacon to paper towels to drain; set aside. Add butter to the drippings (you can spoon out some of the drippings if you don’t want to ues that much); saute celery, leek, and onion until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, broth, clam juice, salt, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until potatoes are tender.
- In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into the soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
- Stir in (drained) clams and remaining half-and-half; heat through (do not boil); turn down to low heat; add the bay leaf. Cook for additional 2-3 minutes on low heat. Add in 5 strips of crumbled bacon.
- Crumble the reserved strips of bacon. Garnish chowder with crumbled bacon and fresh chopped chives.
So that is going to wrap it up with this exceptional food new england clam chowder recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
